Your dough recipe makes 1775 grams (62.61 ounces) of dough (1000 grams of flour, 750 ml/grams of water, 5 grams of IDY and 20 grams of salt). If you are using a 27 x 42 cm pan, which converts to 10.629921 x 16.53433 inches, I calculate a thickness factor of 62.61/(10.629921 x 16.53433), or 0.3562034. If I got it right, that is the thickness factor number that one would use in one of the dough calculating tools to scale the recipe up or down.

that sounds about right.... its very wet dough, so i try to keep the thickness equal wen spreading... something that helps is using some olive oil on my hands.... and use allot in the pan !!!! thats part of the focaccia taste.

They were great! I made 3 kinds. One with mozzarella, caramelized onions, sauce and bread crumbs, the second with sun-dried tomatoes and olive oil with infused herbs, and the third dough I added cinnamon, sugar and raisins before baking. After baking the third, I drizzled with a mixture of confectionery sugar, vanilla,butter and a little milk. I just had a microwaved slice of the third this morning and the taste is great. It reminded me of a cinnamon bread. I could imagine adding nuts and might try that next time.

They were great! I made 3 kinds. One with mozzarella, caramelized onions, sauce and bread crumbs, the second with sun-dried tomatoes and olive oil with infused herbs, and the third dough I added cinnamon, sugar and raisins before baking. After baking the third, I drizzled with a mixture of confectionery sugar, vanilla,butter and a little milk. I just had a microwaved slice of the third this morning and the taste is great. It reminded me of a cinnamon bread. I could imagine adding nuts and might try that next time.

The dough used for the dessert pizza wasnít as much as used for the other two pies. I canít exactly remember now how much dough I used for that pie, but I think if you use your regular dough it should turn out about the same. I used cinnamon (a good quality), and some raisins in the dough. I think I probably used about 2 Tablespoons of cinnamon and 1 Ĺ cups of raisins. It would all depend on how strong your cinnamon is. No sugar was used in the dough. Then I mixed confectionery sugar, butter, vanilla, and milk to drizzle over the pie. Sorry, I donít remember exactly how much I used, but if you search the web for any standard recipe for a basic cake icing using these ingredients you should be able to come up with about the same toppings. I think I used about 4 tablespoons butter, Ĺ teaspoon vanilla, about 2 Ĺ cups confectionery sugar and just added a little milk so it got to the consistency of being able to run. I used a plastic baggie and cut a small hole in the corner and then just drizzle it over the pie. The pie should be cool though when applying the icing or it will melt into the crust.

Yes, actually it is fantastic. General guidelines work very well for me. The "icing" is very similar to that my grandmother was making over 40 years ago. Reading your description, I can probably reproduce it.

Most of the time I consider desert pizzas to be mmmm... a form of aberation. But that opinion is now open to be changed! You see.... I LOVE rasin bread. The photos of your creation hit me "just right".

The dough used for the dessert pizza wasnít as much as used for the other two pies. I canít exactly remember now how much dough I used for that pie, but I think if you use your regular dough it should turn out about the same. I used cinnamon (a good quality), and some raisins in the dough. I think I probably used about 2 Tablespoons of cinnamon and 1 Ĺ cups of raisins. It would all depend on how strong your cinnamon is. No sugar was used in the dough. Then I mixed confectionery sugar, butter, vanilla, and milk to drizzle over the pie. Sorry, I donít remember exactly how much I used, but if you search the web for any standard recipe for a basic cake icing using these ingredients you should be able to come up with about the same toppings. I think I used about 4 tablespoons butter, Ĺ teaspoon vanilla, about 2 Ĺ cups confectionery sugar and just added a little milk so it got to the consistency of being able to run. I used a plastic baggie and cut a small hole in the corner and then just drizzle it over the pie. The pie should be cool though when applying the icing or it will melt into the crust.

Yes, actually it is fantastic. General guidelines work very well for me. The "icing" is very similar to that my grandmother was making over 40 years ago. Reading your description, I can probably reproduce it.

Most of the time I consider desert pizzas to be mmmm... a form of aberation. But that opinion is now open to be changed! You see.... I LOVE rasin bread. The photos of your creation hit me "just right".

Thank you so much for the inspiration!

Polymandius,

Yes, that is a basic recipe just like your grandmother used for cakes. I also use that recipe for many cakes. If you want my whole recipe for cakes, just let me know and I will dig it out.